Packed with protein from the chicken breast and Greek yogurt, this chicken salad manages to be both light and hearty at the same time. It's got creaminess, crunch, and little bursts of sweetness from dried cranberries.
When I mention that I'm making this chicken salad for lunch, everyone in this house gets excited! We love it in sandwiches, over lettuce greens or spinach, or just on its own in a bowl. The dressing is made with Greek yogurt for a big protein boost, and a nice reduction in calories. I like to poach some chicken breasts during my weekly food prep just so I can mix this recipe up quickly in the mornings when I pack lunches.
What's in my Chicken Salad?
- cooked and chopped chicken breasts
- celery
- sliced almonds ( you could also use slivered almonds)
- dried cranberries
- plain, nonfat Greek yogurt
- vinegar
- sugar (only a tablespoon)
- poppy seeds, salt, and pepper
"That's it?" my husband replied when I told him what he ate for lunch. "It tasted like there were a lot more ingredients than that. No mayo? No other spices?"
"I promise that's all that was in it" I said.
And, as an added bonus - this recipe is fantastic for those who are allergic to eggs. If you have a salad with a creamy mayo-based dressing, chances are it contains eggs, since most mayonnaise is made with eggs. But not this one! I also have a yummy recipe for a healthy Ranch Dressing that is made with no mayo - and therefore, no eggs. My grandson ( who is allergic to eggs) loves it!
How to Make Chicken Salad with Cranberries and Poppy Seeds:
Chicken Salad with Cranberries and Poppy Seeds
This chicken salad is low in calories, and has added protein from the Greek yogurt in the dressing. Celery, poppy seeds, and sliced almonds add crunch, and dried cranberries give it a tangy sweetness. Great for topping a salad or in a sandwich for lunch.
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
- 1 cup plain, non-fat Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon poppy seeds
- 1 teaspoon salt
- ⅛ teaspoon cracked black pepper
- 2 cups cooked and diced chicken breast
- 1 cup diced celery
- ⅓ cup dried cranberries
- ⅓ cup sliced almonds
Instructions
- Whisk the yogurt, vinegar, sugar, poppy seeds, salt, and pepper in a small bowl until completely smooth.
- Combine the chopped celery, diced chicken breast, dried cranberries, and sliced almonds in a large bowl
- Pour the dressing over the rest of the ingredients in the bowl and toss to coat well.
- Serve immediately, or eat within 2 or 3 hours.
Notes
This is great in sandwiches - but if you're packing it for lunch, keep it separate from the bread and assemble your sandwich right before eating to keep the bread from getting soggy.
You can prepare this chicken salad a day or two in advance by leaving out the almonds and cranberries, and adding them to the salad when you're ready to eat (or pack a lunch for the day). Otherwise the cranberries and almonds with soften and swell.
- Prep Time: 10 minutes
- Category: salads
Nutrition
- Serving Size: ⅓ recipe
- Calories: 153
- Sugar: 6.5 g
- Sodium: 857.3 mg
- Fat: 2.7 g
- Carbohydrates: 7.7 g
- Fiber: 0.8 g
- Protein: 23.2 g
- Cholesterol: 58 mg
We all love a good sugary treat now and then, but if you need a break and want to cut carbs and calories - here’s a collection of our favorite sugar free recipes: Delicious Easy Recipes for Sugar Free Meals.
Tips & Tricks
- This is great in sandwiches – but if you’re packing it for lunch, keep it separate from the bread and assemble your sandwich right before eating to keep the bread from getting soggy.
- You can prepare this chicken salad a day or two in advance by leaving out the almonds and cranberries, and adding them to the salad when you’re ready to eat (or pack a lunch for the day). Otherwise the cranberries and almonds with soften and swell.
